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  • Kathy

Leftover Apple Chelsea Bun

Updated: Dec 3, 2020

We love both types of tea in our home – Morning and Afternoon tea that is!

It’s that awesome little snack between meals where the yummiest food always seems to be served.  This recipe is fruity, cinnamon-y and best of all- you can portion control each bun to be “tea-snack” size (if you wanted to).  Smaller buns make this recipe work twice as hard for you- tea snack and – if any are left- a great lunchbox treat!

This week we are tackling the war on food waste- this recipe provides a fantastic way to utilise those spare apples that you won’t get to, have a bruise or might be getting a bit on the old side.  So yummy and versatile- I have sometimes use pears in this recipe.

Don’t forget to get the kids involved! As we discussed last week, perhaps glazing the buns would be a wonderful way to give the kids a responsibility and get them ready to eat ‘their’ creation!

What you need:

7g sachet dried instant yeast

1/2 cup milk, warmed

1 ½ tbs caster sugar

2 1/2 cups plain flour

225g unsalted butter

Finely grated zest of 1 lemon, plus 1 tsp lemon juice

1 egg, lightly beaten

¼ cup firmly packed cup brown sugar

1 cup grated Granny Smith apple*

80g goat’s cheese

1 ½ tsp ground cinnamon

1/3 cup (50g) pine nuts, toasted**

1/3 cup (120g) honey

1 vanilla bean, split, seeds scraped

* You can substitute for pear if you prefer.

** Pine nuts can be toasted in a skillet – take off the heat when lightly browned.  You can substitute for slivered almonds, walnuts or pretty much any nut you like!

Method:

Combine the yeast, milk, 1 tsp caster sugar and 1 tbs flour in a bowl. Set aside for 10 minutes or until frothy.

Rub 125g butter into remaining flour until crumbs form.  Stir in zest, cinnamon, remaining sugar and a pinch of salt. Make a well in the centre, add egg and yeast mixture. Stir to combine. 

Turn out onto a floured surface and knead until smooth and elastic. Place in an oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.

Preheat oven to 210°C. Grease a 20cm x 30cm baking dish. 

Soften the remaining butter and mix with the brown sugar and set aside.

Knock back dough and roll out on a floured surface until approximately 40cm x 20cm. 

Brush with butter & sugar mixture, leaving a 1cm gap on long edges. Sprinkle with apple, cheese and pine nuts. 

Roll up from long edge and cut into 10 pieces. Place buns close together on tray and flatten slightly.

Cover and set buns aside for 30 minutes or until slightly risen. Bake for 15-20 minutes or until golden.

Meanwhile, to make glaze, place honey, lemon juice and vanilla pod and seeds in a pan over medium heat. Bring to a simmer.

Remove from heat and cool slightly. Brush glaze over hot buns to serve

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